Ingredients
- 250g canned organic whole peeled tomatoes
- 1 red pepper
- 1 carrot
- 1 celery stalk
- 2 garlic cloves
- 1 red onion
- 80ml extra virgin olive oil
- 25g white sugar
- 20ml apple vinegar
- fine salt to taste
- ground black pepper to taste
- 1/2 tsp (a pinch) chilli flakes
- 1/2 tsp (a pinch) ground cinnamon
- 1/2 tsp (a pinch) mustard powder
- 4 bay leaves
Directions
Step 1
Put the tomatoes through a vegetable mill, to create a velvety sauce. Add the salt, pepper, chilli flakes, mustard powder and cinnamon. Wash the red pepper, remove the stalk, seeds and white pith, and cut into small pieces.
Step 2
Peel the garlic, onion and carrot, destring the celery and finely chop everything. Put the chopped vegetables and bay leaves in a pan with the oil and sauté for five minutes, then add the tomato sauce and cook, covered, for about two hours.
Step 3
Remove the bay leaves and leave to cool. Add the sugar and vinegar to the sauce and blend until smooth and creamy. Pour into glass jars. Rubra sauce can be stored in tightly closed glass jars for about a month in the fridge.
Step 4
Alternatively, sterilize the jars, then vacuum seal them and store in a cool, dry place for six months. Once opened, keep in the fridge.
